For the puff pastry sticks

Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

icing sugar

Method

Heat oven to 140C/120C fan/gas 1. Put the cream, milk and vanilla pod into a pan and heat to boiling point. Cover and leave to infuse for 10 mins. Whisk the egg yolks and 3 tbsp of sugar together until pale and thick. Add the vanilla extract and pour the boiling cream onto the mixture. Stir well, then pour into two ramekins. Place the ramekins in a bain marie and cook in the oven for about 20 mins or until just set. Leave to cool.

Heat the grill. Sprinkle the cold brûlée with a thin, even layer of sugar, and caramelise under the very hot grill (or use a blowtorch). Repeat several times until you have a golden crackling topping. Leave to cool and serve within 2 hrs with warm Almond puff pastry sticks (see below).

Tip

Almond puff pastry sticks

Heat oven to
190c/170C fan/
gas 5. Roll out
half a sheet of puff
pastry to 3mm
thickness, brush
with half a beaten
egg and sprinkle
with finely
chopped almonds.
Using a long
sharp knife, cut
strips of pastry
12mm wide and
10cm long. Twist
5 times and place
on a baking sheet.
Bake until
golden and crisp,
then dust with
icing sugar and
serve warm with
the crème brûlée.

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Comments, questions and tips

Comments (25)

iiYummyCupcake20th Aug, 2016

I watched a very inspiring video on YouTube-and I think you should try it.What you do is seperate the cream into three bowls and colour them Light Blue,Purple and Pink. And then, with the sugar, colour it Purple again, and blue. The results come out as a STUNNING Galaxy pudding. :)

First really dud recipe I've found on BBC Food - a pity, should be retested and amended. Followed instructions to the letter, also cooking time, and the custard was not cooked. Left it in 15 minutes more and still not right. Wish I'd read the comments before choosing it. Needs hotter oven and longer cooking. There is another error in the recipe itself: it states it is for 4 servings in the heading, but refers to pouring it into 'two ramekins' in the instructions.

Should have read the reviews before i made this!!! I cooked it @ 140 for about 40 minutes but it still wasn't majorly set!!! I think it would work better cooking it hotter and longer. Oh well, i'll have another go...

Never made Creme Brulee before so I was prepared for disaster however they turned out great. After reading all the comments I turned the oven up and cooked for 40 mins. My husband said better than some he has tasted in restaurants!All I need to do now is get the hand of my blowtorch as slightly burnt the sugar.Might even have another go at proper custard now.

Was my first attempt at making these - I halved the recipe as only wanted to make 2...they took an hour in the oven! But it set perfectly after that amount of time! Am away from home so had no blow torch and the grill method didn't work that well as the sugar melts unevenly and some burns - but all the same it was deelish!

The first time I made this it was as described by comments, a very thick custard. Second time I made it I used 300ml of double cream, (make sure its good quality) 80ml of full fat milk, 3 tlbs of caster sugar , 6 egg yolks, (medium eggs, maybe 5 from large eggs) 1 vanilla pod, personally I would forget about the vanilla essence just make sure you use a large vanilla pod and prepared exactly as described, cooked in fan oven 150 degrees for 35 - 40 mins, they came out little runny but once they had cooled they were set perfectly, if ur going to do the sugar on top make sure to melt it with a blow torch otherwise don't bother it won't work as well under grill, will be as tasty without. Was best creme brulee I've had. You could put fruit in the bottom any kind you like would be nice.

The oven temp seems a bit low to me for it to set. When I've made creme brulee before the oven has been at 160c and they have still taken between 45 mins and 1 hour to set. You can test them the way you would a cake with a sharp skewer in the centre. When it comes out clean it is set. The caramel covering will cover the tiny hole in the top so presentation will look the same.

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Tips (1)

Lau975th Aug, 2013

3

Make sure you sieve the mixture before placing in ramekins, this makes the consistency smoother. Happy cooking!

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